The DOI matches its Crossref record; 29 of the 29 references it cites were found in a registry or an index.
Color Enhances Orthonasal Olfactory Intensity and Reduces Retronasal Olfactory Intensity
Abstract
The effect of color on orthonasal and retronasal odor intensities was investigated. When odorants were smelled orthonasally (i.e., through the nostrils), color enhanced odor intensity ratings, consistent with previous reports. However, when odorants were smelled retronasally (i.e., the odorous solution was put in the mouth), color reduced odor intensity ratings. These different effects of color on odor intensity (i.e., enhancement orthonasally and suppression retronasally) appear to be the result of route of olfactory stimulation rather than of any procedural artifact. This supports previous reports that retronasal and orthonasal odors are perceived differently.
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“By altering the expectation of flavour, colour can enhance orthonasal olfactory intensity and reduce retronasal intensity (relative to colourless solutions, see Reference [151]).”
From The Role of Intrinsic and Extrinsic Sensory Factors in Sweetness Perception of Food and Beverages: A Review (2019) · cites this paper as [151]
In the citing paper
“colouring the solutions red led to odour enhancement in those participants who sni ed the odour orthonasally, while leading to a reduction in perceived odour intensity when it was presented retronasally.”
From The Role of Intrinsic and Extrinsic Sensory Factors in Sweetness Perception of Food and Beverages: A Review (2019) · cites this paper as [151]
In the citing paper
“Koza et al. [151]. These researchers demonstrated that colour had a qualitatively di erent e ect on the perception of orthonasally (interoceptive) versus retronasally (exteroceptive) presented odours associated with a commercial fruit-flavoured water drink”
From The Role of Intrinsic and Extrinsic Sensory Factors in Sweetness Perception of Food and Beverages: A Review (2019) · cites this paper as [151]
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Sorted by citations
Piqueras-Fiszman, B., & Spence, C. (2015) · Food Quality and Preference · doi:10.1016/j.foodqual.2014.09.013 · Cited by 855
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Metadata
- Authors
- Koza, B. J., Cilmi, A., Dolese, M., & Zellner, D. A.
- Affiliations
- Montclair State University (US)
- Corresponding author
- Koza, Brian J.
- ORCID
- Dolese, Melissa
- Venue
- Chemical Senses
- Publisher
- Oxford University Press (OUP)
- Published
- 2005-09-01
- Volume
- 30
- Issue
- 8
- Pages
- 643-649
- ISSN
- 0379-864X (ISSN-L)
- 1464-3553
- OpenAlex
- W2159151644
- Cited by
- 123
- References
- 28
- Citations by year
- 2026: 5 · 2025: 4 · 2024: 3 · 2023: 3 · 2022: 6 · 2021: 6 · 2020: 9 · 2019: 7 · 2018: 7 · 2017: 8 · 2016: 6 · 2015: 8 · 2014: 8 · 2013: 8 · 2012: 6
- FWCI
- 0.96
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Chemical Senses (publishedVersion)
- PubMed (publishedVersion)
- Topics
- Life Sciences › Neuroscience › Sensory Systems › Olfactory and Sensory Function Studies
- Social Sciences › Psychology › Experimental and Cognitive Psychology › Multisensory perception and integration
- Social Sciences › Psychology › Experimental and Cognitive Psychology › Categorization, perception, and language
- Keywords
- orthonasal olfaction, retronasal olfaction, odor intensity, olfactory perception
- MeSH terms
- Adult, Color, Female, Humans, Male, Middle Aged, Photic Stimulation, Smell, Stimulation, Chemical
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